For a long time the secret KFC recipe was resting undesturbed in the attic of a house that used to be owned by the Sanders in a small Kentucky town.  The new owners of the home were cleaning out the attic, so they said, when they came upon a hand written note that outlined the 11 herbs and spices as well as directions from Mr. Sanders.   I can’t remember if KFC was offered a chance to purchase the recipe from the new owners but the story goes that they passed and hence the actual recipe finally made the rounds on the internet.

Now I don’t know if this is the actual recipe or not but I fully believe it is and the real secret ingreedient that so many leave out is the White Pepper and there it is listed on this recipe so I have no doubt that this is the not-so Secret Recipe.

Also bear in mind that I doubt that following the recipe will yield the exact flavor you expect because Mr. Sanders perfected his recipe and Chicken using a pressure fryer that most people don’t have access to and for SAFETY SAKE DO NOT USE A REGULAR PRESSURE COOKER and place oil inside it.   Modern day pressure cookers are not intended to have cooking oil placed in them so to do so in an attempt to replicate the original KFC recipe would be extremely dangerous and could be life threatening.

Here is the recipe that I was told was the original (not so) secret recipe.

Il Secret Herbs & Spices:
• 2/3 tsp san
• 1/2 tsp Thyme
• 1/2 tsp Basil
• 1/3 tsp Oregano
• I tsp Celery Salt
• I tsp alack Pepper
• I tsp Mustard
• 4 tsp Paprika
•2 tsp Garlic Salt
• I tsp Ground Ginger
• 3 tsp White Pepper
Directions:
I.) Double up on the I I Secret Herbs Spices into 2 separate bowls
2.) Coat roughly 8 pieces of chicken in I bowl and add buttermilk until the chicken is submerged
refrigerate overnight,
3.) In the second bowl, add 2 Cups of All Purpose Flour
4,) Drain the buttermilk off the chick and place in the flour mixture, If you don t have a •Batterpro•
you Can a large brown paper bag. TOSS your Chicken in this and Shake it until fully coated
5.) Deep fry at 3500F for 5 minutes or until golden brown. If you're oil is really light you can fry for
the entire duration it takes for the internal temperature Of the Chicken to reach 165'F_ But if
Oil is dirty, take your Chicken out When the color is What want and then finish it Off in the oven,
It should take approximately 15-20 additional minutes for the chicken to reach 16S•F_
TIP. The drumsticks will most likely finish before the thighs because they are smaller in

 

No guarntees are made that this is the actual copy of the original recipe found but it was represented to be and so if you feel experimental one day you might give it a try and see how close you get.  

Be as the Bereans ( Acts 17:11 )

Original Post

Some years ago, I tried a KFC mimic Recipe of Supposedly the Original KFC recipe/formula. While it was OK, It certainly was not like what you buy at KFC and quite different in texture of batter and flavor. But was OK as far as Fried Chicken goes. Seemed like the batter application technique could have been my variable difference.

Any idea what this Is??   "san", 

2/3 tsp san
River Runner posted:

Some years ago, I tried a KFC mimic Recipe of Supposedly the Original KFC recipe/formula. While it was OK, It certainly was not like what you buy at KFC and quite different in texture of batter and flavor. But was OK as far as Fried Chicken goes. Seemed like the batter application technique could have been my variable difference.

Any idea what this Is??   "san", 

2/3 tsp san

San is actually, or should be, ‘SALT’ but it didn’t copy across properly.  And the one major problem people have with trying to duplicate the restaurant chicken at home IS the Pressure Frying.  Many still go to ebay to locate and purchase 1950’s vintage Pressure cookers that are/were manufactured to use oil in them.  Unless you have one that specifically if for oil it’s very dangerous to attmept to put oil in the modern day pressure cookers as the seals are just not able to handle that pressure and would most likely lead to catastrophic failure and a remodeled kitchen with potential life threatening injuries to anyone around.

Always brine your chicken. Pickle juice is a good brine...and I think, what Chick-fil-A uses.

Whisk pickle juice, brown sugar, kosher salt, 1 teaspoon black pepper, and 1 pinch cayenne pepper together in a large bowl until sugar dissolves. Submerge chicken in brine, using a plate or bowl to sink the chicken into the brine; refrigerate for 1 to 2 hours.

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